Sydney makepeace woox



. STATES PATENT OFFICE.

SYDNEY MAKEPEAOE WOOD, F UPPER MON'I'CLAIR, JERSEY.

FOOD COMPOSITION AND PROCESS OI PREPARING- SAME.

No Drawing:

To all whom it may concern:

Be it known that I, SYDNEY MAKEPEAGE WOOD, a citizen of the UnitedStates, residing at Upper Montclair, in the county of Essex and State ofNew Jerse have invented a new and useful Food om osition and Process ofPreparing Same, 0 which the following is a specification.

My invention consists of the production of a new, palatable andnutritious food composition and the process of making the same, whichfood composition is ca able of retaining its food properties inde nitelywithout artificial preservatives, which is practically devoid ofsedimentation and may be prepared so that itwill retain a fluid statefor sentence and-in the claims I mean that'the levulose and dextrosetogether are to be anywhere between the limits of thirty-five per cent.of sixty-five per cent. of the dry matter of the syrup, or when thesucrose is anywhere between thirty-five per cent. and sixty-five .percent. of the dry matter of the syrup; good results may be obtainedanywhere between the aforesaid limits. By using an invert sugar syru ofthe above proportions of dextrose, levulbse and sucrose my processproduces a food product composition which will retain its fluid statefor a considerable length of time.

To the syrup I add cocoa with or without flavoring, milk, condiments,etc., as desired, in substantially the percentage of one pound of cocoato eleven pounds of invert sugar syrup; the foregoing are the preferredproportions. By substantially 1n the previous sentence and in the claimsI mean that the proportion of cocoa may be anywhere between five percent. and fifty-five per cent. of the mixture, and good results beobtained. Water may be added in the pro ortion of substantially twentyper cent.- 0 water to the mass, and b substantially in this sentence andin t e claims I mean that the proportion of water in the mass may beany- Specification of Letters Patent.

' Application filed March 19, 1919. Serial No. 283,511.

where between ten per cent. and thirtythree per cent. of the total mass.

I use the word cocoa in this specification and in the claims todesignate all prod ucts of the nuts 0r beans of the cacao tree, and theform of thecocoa used is preferably the nuts or beans of the cacao treein a finely powdered form.

After putting together the syrup and the cocoa, the mass is thoroughlymixed and then heated at or near the boiling point and there maintainedfor a short period and then preferably rapidly cooled. During theheating I keep the mass thoroughly stirred. In practice I have foundthat the best results are obtained when the mass is maintained near theboiling temperature for a period of forty to sixty minutes, althoughgood results may be obtained when such temperature is maintained for amuch shorter period (three or four minutes), or for a longer period(practically indefinitely), provided the mass is kept from burnin Theflavoring, seasoning, milk, milk products, nut meats, condiments, etc.,may be I added if and as desired as, or just before, or

after the massis cooled.

This process markedly develops the inate flavor of the cocoa. When theassociated proportions of levulose and dextrose, on the one hand, andsucrose, on the other hand, are approximately equal in weight (or withinthe limits above mentioned), the product does not crystallize and willremain in a fluid state for a considerable length of time, ispractically devoid of sedimentation of undissolved cocoa, and will keepindefinitely without artificial preservatives.

I claim:

1. A liquidfood composition made up in the proportion of approximatelyone pound of cocoa to eleven pounds of invert sugar syrup, in whichsyrup the associated proportions of the dextrose and levulose to thesucrose are substantially equal.

2. A liquid food composition made up of invert sugar syrup and cocoa, inwhich the associated proportions of the dextrose and levulose to thesucrose in the syrup are substantially equal, and the proportion of thecocoa is substantially ten per cent. of the entire mass.

3. A liquid food composition made up of invert sugar syrup and cocoa, inwhlch the associated proportions of the dextrose and levulose to thesucrose in the syrup are substantially equal, and the proportion of thecocoa is substantially ten per cent. of the entire mass, and wherein theproportion of Water in the mass is substantially twenty per cent.

4. The process of making a food product which consists of invertingsugar to such an extent that the dextrose and levulose are substantiallyequal to the sucrose, then mixing the invert syrup with cocoa in theproportion of substantially one pound of cocoa to eleven pounds ofsyrup, then heating the mixture to substantially the boiling point,stirring said mixture during the heating, and then cooling the mixture.

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5. The process of making a food product which consists of invertingsugar to such v an extent that the dextrose and levulose aresubstantially equal to the sucrose, then mixing the invert syrup withcocoa in the proportion of substantially one pound of cocoa to elevenpounds of syrup, then heating the mixture and maintaining said heat forat least three minutes, stirring said mixture during the heating, andthen cooling the mixture.

SYDNEY MAKEPEACE WOOD.

Witnesses:

SAMUEL S. WATSON, F. A. SPAETH.

